WW Italian Lemon Ricotta Cheesecake

by

The WW Italian Lemon Ricotta Cheesecake is a creamy and comforting dessert. This recipe has no fiber and 185 calories per serving. Prepare this dessert in 3 hours and fifteen minutes.  We made this dessert with part-skim ricotta cheese, light cream cheese, granulated sugar, eggs, salt, lemon juice, cornstarch, vanilla extract, lemon zest, and powdered sugar. Preparing this cheesecake is very easy because the instructions are clear. Pair this recipe with lemon zest, sliced peaches, espresso, berry compote, raspberries, lemon yogurt, cranberry orange compote, or rosemary. Include this WW Italian Lemon Ricotta Cheesecake in the container and store for four days.

STATS:

  • Total time: 3 hours 15 minutes
  • Course: Dessert
  • Serving size: 1 slice
  • Cooking time: 50 minutes
  • Diet: Weight Watchers
  • Calories: 185 kcal
  • Serving: 10 slices
  • Preparation time: 15 minutes
  • Cuisine: Italian

EQUIPMENT:

  • 9-inch springform pan
  • Fine grater
  • Rubber spatula
  • Medium mixing bowl
  • Electric hand mixer
  • Measuring spoons
  • Baking sheet
  • Knife
  • Measuring cups
  • Baking paper
  • Large mixing bowl
  • Wire cooling rack

INGREDIENTS:

  • 15 oz part-skim ricotta cheese
  • 8 oz softened light cream cheese
  • 1 tbsp grated lemon zest
  • Half cup granulated sugar
  • 3 large eggs
  • Two tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • Quarter tsp salt
  • 2 tbsp powdered sugar

INGREDIENT NOTES:

PART-SKIM RICOTTA CHEESE:

  • We use this as the main ingredient to give a soft and creamy texture in the dessert. It keeps the dessert light and delicious. You may use low-fat cottage cheese as per your preference.

LIGHT CREAM CHEESE:

  • It adds richness and holds the cheesecake together. Cream cheese gives a familiar cheesecake taste and keeps the recipe light. You may use regular cream cheese as another choice.

GRANULATED SUGAR:

  • This sugar provides the main sweet taste in the dessert. It maintains the tanginess of ricotta, cream cheese, and lemon. You may use a granulated zero-calorie sweetener as another idea.

LEMON JUICE:

  • It gives a bright and fresh taste to the cheesecake. Lemon juice improves the taste of the dessert as well. You may use bottled lemon juice as a substitute.

CORNSTARCH:

  • This cornstarch stabilizes the cheesecake and gives a soft texture. It is very good for making a light cheesecake. You may use arrowroot starch as another option.

INSTRUCTIONS:

  1. First, preheat the oven to 325°F and coat the pan with cooking spray.
  2. Include baking paper at the bottom of the pan and drain the ricotta in the strainer for 20 minutes.
  3. Beat the softened light cream cheese, then ricotta, to make the creamy mixture.
  4. Mix eggs, sugar, lemon juice, vanilla, and lemon zest gently, then add cornstarch and salt.
  5. Pour the batter into the pan and tap it gently for a few times on the shelf.
  6. Put the pan on the sheet and bake for 50 minutes, then open the oven door and leave the cheesecake inside for 15 minutes.
  7. Then take the cheesecake and place it on the cooling rack.
  8. Cool the dessert completely at room temperature, then chill for two hours.
  9. Remove the springform ring carefully and dust powdered sugar lightly on top.
  10. Lastly, slice the cheesecake then serve.

SERVING SUGGESTIONS:

FRUIT:

  • Strawberries
  • Raspberries
  • Sliced Peaches
  • Blackberries
  • Blueberries

TOPPINGS:

  • Lemon Zest
  • Powdered Sugar
  • Fresh Mint
  • Berry Compote
  • Lemon Yogurt

ITALIAN:

  • Fresh Berries with Balsamic Glaze
  • Espresso
  • Cappuccino
  • Italian-Style Fruit Salad
  • Fresh Citrus Salad

HOLIDAY:

  • Cranberry Orange Compote
  • Pomegranate Seeds
  • Candied Lemon Slices
  • Fresh Rosemary
  • Citrus Fruit Platter

TIPS:

  • Drain the ricotta properly so the cheesecake does not become soft.
  • Include cream cheese at room temperature so it blends easily and gives better results.
  • Avoid baking the cheesecake too much to get better texture and taste.

STORAGE INFORMATION:

FRIDGE:

  • Store the cheesecake, covered, in the container for four days.

FREEZER:

  • Wrap the cheesecake and freeze for two months.

FAQs:

Can I make this dessert earlier?

  • Yes, you may prepare it several hours early, as the taste gets better when we chill it.

Is this dessert good for people who are nut-allergic?

  • Yes, prepare it for people who have a nut allergy because there are no nut ingredients included in this dessert.

Does this recipe contain gluten?

  • No, all the ingredients included in this cheesecake are naturally gluten-free.

Is whole-milk ricotta good for this dessert?

  • Yes, but the cheesecake will become rich, and the calories will increase.

Can I exclude crust from this cheesecake?

  • Yes, this recipe is crustless to keep the cheesecake lighter and to make the lemon-ricotta taste stand out.

NUTRITIONAL INFORMATION:

Net carbs: 18 g

Iron: 0.5 mg

Total carbs: 19 g

Fiber: 0 g

Calcium: 130 mg

Protein: 9 g

Sodium: 220 mg

Vitamin A: 650 IU

Calories: 185 kcal

Potassium: 120 mg

Weight Watchers Points: 6 Points